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| Main Ingredients | Brinjal, Salt |
| Cuisine | Bengali |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 large brinjal
- Salt to taste
- ¾ teaspoon turmeric powder
- 5 tablespoons mustard oil + for drizzling
- 3 tablespoons kasundi mustard
- 1 teaspoon sugar
- 3 tablespoons coconut scraped
- 1 tablespoon coriander leaves chopped
- 1-2 green chillies slit + for garnish
Method
- Quarter the brinjal lengthwise. Sprinkle salt and ½ tsp turmeric powder over the brinjal pieces and rub till they are well coated.
- Heat 4 tbsps mustard oil in a non-stick shallow pan till it begins to smoke. Keep 2 pieces of brinjal in the pan and shallow-fry turning sides, till they are golden brown on all sides. Drain on an absorbent paper. Similarly, shallow-fry the remaining 2 pieces.
- To make the sauce, take kasundi mustard sauce in a bowl, add sugar, salt, remaining Tata Sampann Turmeric Powder, remaining mustard oil, coconut, coriander leaves, green chillies and 1 tbsp water and mix well till the sugar dissolves.
- Place each brinjal piece on a separate serving plate, top each with some sauce, drizzle a little mustard oil, and garnish with 1 green chilli, some coconut and some coriander leaves. Serve hot.
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